These Almond Flour Banana Muffins have the perfect texture, which for me is MOIST & FLUFFY. They are also low carb, and naturally sweetened with super ripe bananas and just a touch of maple syrup and coconut sugar. Perfect for your breakfast meal prep, go ahead and make a batch (or two), and you will be set for breakfast all week!
Ingredients
WET
- 1 cup ripe mashed bananas the darker the better (~2.5 super ripe bananas - mine were black!)
- 2 ea. large eggs
- ¼ cup coconut oil melted & cooled
- ¼ cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
DRY
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
ADD IN'S
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350F and line two standard muffin trays with x12 liners.
- In a small bowl, whisk together the dry ingredients. Set aside.
- In a large mixing bowl, add the 1 cup mashed bananas and eggs. Mash together the egg plus any remaining large pieces of banana with a fork or potato masher until uniform.
- Next, add in remaining wet ingredients (coconut oil, maple syrup, coconut sugar, and vanilla extract), and stir to combine.
- To the large mixing bowl, stir in the whisked dry ingredients until just combined. Lastly, finish batter by folding in the chocolate chips.
- Split batter evenly between the x12 muffin liners (should be about level with the top of the muffin pan) and move trays to the oven.
- Bake at 350F for 20 minutes, or until tops are browned and a knife inserted comes out clean.
- Serve warm or let cool completely and store in an airtight container in the fridge for up to a week, or in the freezer for longer term storage. Enjoy!
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe